Gammons & Bacon

Lardons are small strips or cubes of fatty bacon, or pork fat used in a wide variety of cuisines to flavour savoury foods and salads. Our lardons are created using a traditional dry cure on the fabulously marbled Mangalitza pork leg. The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat, when crisped, is absolutely delicious.Learn More

This delicious and tasty traditional back or loin bacon tastes just how your parents and grandparents might recall bacon tasting! The loin is traditionally dry cured for 10 days - and Gloucester Old Spot, being quite a fatty bacon, is full of flavour and wonderfully tender.Learn More

This delicious and tasty traditional back or loin bacon has been lightly smoked it over cherry wood chips ...... If you enjoy smoked bacon you will love this! The loin is traditionally dry cured it for 10 days - and Gloucester Old Spot, being quite a fatty bacon, is full of flavour and wonderfully tender.Learn More

Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious.You can either grill or fry your gammon steak, whichever is your preference, although we do love the golden colour on the fat that you can achieve under a hot grill. We suggest that you serve it with accompaniments such as eggs benedict, asparagus and field mushrooms - but you could equally choose to put it with fried egg and chips and it will still delight your palate! May contain 1 or 2 Steaks.Learn More

Following the launch of two new Mangalitza Bacon Products - which we are calling "Dry Cure" and "Black" (which is featured below), we have now produced a Mangalitza "SIlver". Using the equivalent of the cuts known as silverside and topside in beef, but from the leg of the Mangalitza, we still dry cure for 10 days - and are excited by the results we are getting! As with all of the cuts on these amazing pigs, we can really be adventurous and go where no bacon makers have gone before!!There is still fat edging this bacon, and running through it, which is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices as usual. Don't forget what the Top Chefs are saying! Michelin Star Chef Gareth Ward of Ynyshir Restaurant ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).Learn More

Following the launch of two new Mangalitza Bacon Products - which we are calling "Dry Cure" and "Black" (which is featured below), we have now produced a Mangalitza "SIlver". Using the equivalent of the cuts known as silverside and topside in beef, but from the leg of the Mangalitza, we still dry cure for 10 days - and are excited by the results we are getting! As with all of the cuts on these amazing pigs, we can really be adventurous and go where no bacon makers have gone before!!There is still fat edging this bacon, and running through it, which is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices as usual. Don't forget what the Top Chefs are saying! Michelin Star Chef Gareth Ward of Ynyshir Restaurant ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).Learn More

This is the third version of our new Bacon Range - which we are calling "Dry Cure" and "Black", and which is featured on this page. This particular cut of Mangalitza is known as the Prime Rib, and this version has been dry cured for ten days in treacle. Those epicureans amongst you may know this as the "collar" bacon of old - but due to the size and conformation of the Mangalitza we refer to this area as the Prime Rib. The bacon has quite large areas of fat, giving the most amazing melt-in-the-mouth eating experience, full of juicy flavour. Once again, take care as the sugar content of the treacle will make it easy to "catch" the edges of the bacon, but even if it does, wow, what a wonderful combination!!The packs contain 200g min. and we've cut generous thick slices as usual. Don't forget what the Top Chefs are saying! Michelin Star Chef Gareth Ward of Ynyshir Restaurant ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).
Learn More

This is the third version of our new Bacon Range - which we are calling "Dry Cure" and "Black", and which is featured on this page. This particular cut of Mangalitza is known as the Prime Rib, and this version has been dry cured for ten days. Those epicureans amongst you may know this as the "collar" bacon of old - but due to the size and conformation of the Mangalitza we refer to this area as the Prime Rib. The bacon has quite large areas of fat, giving the most amazing melt-in-the-mouth eating experience, full of juicy flavour.The packs contain 200g min. and we've cut generous thick slices as usual. Don't forget what the Top Chefs are saying! Michelin Star Chef Gareth Ward of Ynyshir Restaurant ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).Learn More

Following the launch of two new Mangalitza Products - which we are calling "Dry Cure" and "Black", we are delighted to announce that the Dry Cure Bacon has collected no less than 3 Gold Stars at the Great Taste Awards! Considering that puts our Bacon in the top 200 products out of 12,000, we think you should give it a try!! We use Mangalitza loin and dry cure it for 10 days - producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices. This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!!Learn More

At last we are announcing the launch of two new Mangalitza Products - which we are calling "Black" and "Dry Cure" (which is featured above). We use Mangalitza loin and dry cure it with the addition of treacle for 10 days - producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called ........ "Some of THE best bacon I have ever had" ..........and Mike Church, Executive Chef at Ty'n Rhos Country House Hotel was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product. The packs contain 200g min. and we've cut generous thick slices. We would caution you that the treacle, being sugar-based of course, will "catch" quite easily - although the burnt sugar flavour when mixed with the very gorgeous fat is a sublime experience!This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!!Learn More

We have taken our award winning Mangalitza Loin Bacon and lightly smoked it over cherry wood chips ...... If you enjoy smoked bacon this is a new level! The Mangalitza loin is still dry cured it for 10 days - producing what Michelin Star Chef Gareth Ward of Ynyshir Restaurant called ........ "Some of THE best bacon I have ever had" ..........Further accolades came from Mike Church, Executive Chef at Ty'n Rhos Country House Hotel who was quite lost for words ...."It's insane" he said (with the odd expletive mixed in!).The fat that edges this bacon is in no small way responsible for the delicious full flavour and tenderness of this stunning product, and of course this is even more delicious when it is lightly smoked. The packs contain 200g min. and we've cut generous thick slices. This really would make an amazing treat for your family and guests and if you combine the bacon with our lovely Mangalitza Sausages and Black Pudding, you will surely produce the Best Breakfast in the Whole World!!!Learn More

Probably The Best Cooked Breakfast in The World .....Yes, it's a pretty bold claim, but we honestly believe we may have put together the most wonderful Breakfast For Two - containing a pack of Mangalitza Bacon, a pack of of Mangalitza Sausages, and one 300g pack of the amazing Mangalitza Black Pudding. All you have to do is add the trimmings - the eggs, the baked beans and the tomatoes !!! Oh, and be with the right person in the morning !!Contains:
1 Pack Mangalitza Bacon
1 Pack Mangalitza Sausages
1 Pack Mangalitza Black Pudding Learn More

Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More

Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! Learn More

Probably The Best Cooked Breakfast in the World ......Yes, it's a pretty bold claim, but we honestly believe we may have put together the most wonderful Breakfast Banquet - containing two packs of Mangalitza Bacon, both the Dry Cured and Cherry Smoked, two packs of Mangalitza Sausages, Black Pudding and Black Pepper, and one 300g pack of the amazing Mangalitza Black Pudding. All you have to do is add the trimmings - the eggs, the baked beans and the tomatoes !!!This would also make a wonderful little hamper-style gift for that someone you know "who has everything" (and enjoys their food!).
Contains:
1 Pack Mangalitza Dry Bacon
1 Pack Mangalitza Cherry Smoked Bacon
1 Pack Mangalitza Black Pudding Sausage
1 Pack Mangalitza Black Pepper Sausage
1 Pack Mangalitza Black Pudding
Learn More

Using a traditional dry cure, we have taken the fabulously marbled Mangalitza Pork legs and created one of the best gammons that we have ever tasted! The meat is a dark ruby red and retains a lot of its succulence due to the amazing intra-muscular marbling, and of course the fat covering is absolutely delicious. Place your joint in a large plan of water and bring to the boil, discarding the water and refreshing the pan after that. We would recommend boiling the gammon for approximately 30 minutes / lb (or 1hr/kg) and then cool the joint for about 15 minutes. You can then score the fat into diamond shapes and it does look very attractive to stud with cloves in the centre of each square or diamond. A particularly tasty glaze can be made by simply combining a whole grain mustard and honey or maple syrup, spread over the ham and place it in a foil lined baking tin. It will usually take about twenty five minutes at 200C for the glaze to turn a beautiful golden brown and to fill the kitchen with the glorious aroma of baked ham! If you would like an even larger gammon, such as 4kg, please do ask! Learn More